Roasted Rosemary Potato Salad

A savory blend of roasted new potatoes, red onion, sweet pepper, rosemary, and balsamic vinegar, topped with toasted pine, nuts revives basic potato salad. Serve it warm or chilled.

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26 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
20 mins
Roast:
25 mins 450°F
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Roasted Rosemary Potato Salad

Ingredients
2 1/2
pounds tiny new red potatoes, halved or quartered
1
medium red onion, cut in wedges
1/4
cup olive oil, divided
2
tablespoons snipped fresh rosemary
2
1/2
teaspoon kosher salt
1/2
teaspoon coarsely ground black pepper
2
tablespoons balsamic vinegar
1
medium red sweet pepper, cut into bite-sized strips
3
tablespoons pine nuts, toasted

Directions

  1. Preheat oven to 450 degree F oven. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl; set aside.
  2. In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat.
  3. Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature. Makes 6 servings.

Nutrition Facts

(Roasted Rosemary Potato Salad)
    Per serving:
  • 262 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 0 mg chol.,
  • 201 mg sodium,
  • 34 g carb.,
  • 4 g fiber,
  • 2 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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